Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products by Barbara Simonato

  •
1 1

Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products by Barbara Simonato

Checking stock...
Checking stock...
World of Books

At World of Books, you’ll find millions of preloved reads at great prices, from bestsellers to hidden gems. Every book you buy saves money and helps reduce waste, so you can read more for less while giving stories a second life.

The feel-good place to buy books
  • Free US shipping over $15
  • Buying preloved emits 41% less CO2 than new
  • Millions of affordable books
  • Give your books a new home - sell them back to us!

You might also like

SKU Unavailable
ISBN 13 9783036512907
ISBN 10 303651290X
Title Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
Author Barbara Simonato
Condition Unavailable
Binding Type Hardback
Publisher Mdpi AG
Year published 2021-08-17
Number of pages 136
Cover note Book picture is for illustrative purposes only, actual binding, cover or edition may vary.

Customers who bought this item also bought